It's all about endurance this weekend.
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If the question is "Can you put ricotta on that?" the answer here at Food52 is usually yes.
Could I have done all these things with store-bought ricotta and, say, buttermilk? Yep. Would I? Not in the space of two weeks, that's for sure.
For breakfast, lunch or dinner!
Strawberries! How do I love ye? Let me count the ways.
This is one cheese everyone should know.
I'm always a little surprised when I see people discarding the greens from the beets they buy at the market.
Ricotta is the real deal and you're missing a wonderful treat if you settle for anything less. Even better, make it yourself.
Could there possibly be a better way to start the day than with a big ol' stack of pancakes? You might be surprised to hear this, but yes! A stack of ...
Trust us, you want to be familiar with all of them.
With its delicate, creamy texture and mild sweetness, ricotta is a wonderfully versatile ingredient. It tastes luxurious on its own, but it can also lend richness to pastas and a grounded rustic quality to desserts.
For the past year, Food52.com readers have been voting in weekly showdowns of reader-submitted recipes on a given theme. The winning recipes of each w...
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